Processed Meats Questions

Guidelines for Writing Questions on the Reasons Classes 

  1. All questions must be written in a manner that they can be answered by only one of the following responses: 1, 2, 3, 4, Yes, No.
  2. Questions should pertain to the criteria and differences used in placing the class (Trimness, Muscling, Quality). Questions that do not relate to the placing of the class or are not significant to the overall evaluation are not desirable questions and should not be used if possible.
  3. When asking questions about the differences within a class, the differences must be visually distinguishable. (If the difference for questions would not be observed for reasons, then it is not likely a good question).

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